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Port Red Wine Braised Venison Shanks with Mushroom Sauce, Asiago Polenta and Sauteed Kale
by Bobbie Jo Wasilko
He Hunts She Cooks
Do you think the shank meat is best suited for the grind pile because it’s not good for anything else? Well, after a long slow braise, the tough, stringy, sinewy shanks are fork tender, and full of flavor. This dish is reminiscent of the Italian countryside when paired with creamy asiago polenta, and kale.
Prep Time: 45 min
Cook Time: 4 hr
Total Time: 4 hr 45 min
Serves 2
For the Venison Shanks
- 2 Front and 2 Hind Bone-in Venison Shanks (substitute elk, deer, antelope, or wild pig)
- 1 large Onion, peeled
- 2 Carrots, peeled
- 2 Celery Stalks (leaves included )
- 2 cups Tawny Port (I used Christian Bros.)
- 1 cup Cabernet Wine (I used Sutter Home )
- 2 cups Chicken Stock (I used More Than Gourmet Brand = 2 Tbs. Demi Glace paste + 2 cups hot water )
- 5 sprigs Fresh Thyme
- 1 Bay Leaf
- 10 Juniper Berries
- 1 Tbs. Garlic Powder
- 1 Tbs. Onion Powder
- Kosher Salt
- Fresh Cracked Pepper
- Grape Seed Oil for searing
For the Mushroom Sauce (Gravy)
- 8 ounces sliced Mushrooms of your choice (i.e. Cremini/Portobello, Chanterelles, Button..)
- 3 tbs. Grape Seed Oil (or vegetable oil)
- 2 Tbs. Butter
- 2 Tbs. Corn Starch
- **Reserved Braising Liquid
Instructions
- Preheat the oven to 300 degrees.
- Remove the shanks from the fridge 1 hour before cooking to bring to room temperature.
- Season the shanks generously with kosher salt and pepper, set aside.
- Rough chop the onions, carrots and celery and set aside.
- Heat a large frying pan over medium-high heat with enough oil to coat the bottom of the pan.
- Add the shanks and sear on all sides until browned.
- Remove to a plate or casserole dish.
- Add the chopped onions, carrots, and celery and continue to sauté until golden brown, about 5 minutes.
- Pour in the port and red wine over the vegetables and bring to a boil for 1 minute.
- Add the meat and all remaining ingredients back to the pan with the vegetables ( OR add all ingredients into a large casserole dish.
- ***Optional, Make a cartouche: Cut a piece of parchment paper to just fit inside the pan or dish.
- Push down the paper on top of the meat so the liquid comes overtop the paper (this will keep the meat moist on top so there is no need to turn the meat while braising).
- Cover the pan with the lid, or cover the casserole dish with aluminum foil.
- Place in the oven and braise for about 4 hours.
- After 4 hours, remove the cover and check for tenderness, and return if more time is needed.
- Once the meat is tender, remove the shanks to a plate and place a strainer over a large pot, and strain out all the vegetables and spices.
- **Save the Braising Liquid and discard the solids (they have done their job).
For the Mushroom Sauce (Gravy)
- In a large frying pan, heat 3 tablespoons oil and 2 tablespoons butter over medium-high heat.
- Add the sliced mushrooms and season with a little pepper (do not add salt).
- Sauté for 2 minutes.
- Turn down the heat to medium and sprinkle the corn starch directly over the mushrooms.
- Stir in reserved braising liquid over the mushrooms and cornstarch.
- Continue to stir for another minute until the mushroom gravy is thickened.
- Add the Shanks back to the pan and coat the meat with the mushroom sauce.
- Serve with Asiago Polenta and Sautéed Kale, or sides of your choice.
Notes
***Making the paper cartouche is optional, just turn the shanks over 2 hours into the cooking process, and keep the lid on the braising pan, or keep the casserole dish covered with aluminum foil.
A Generous Youth in Maryland Donates His Buck to FHFH
Food to Be Thankful for
In many homes Thanksgiving means the blessing of having family gathered around a table covered with delicious food. It’s a time to remember and give thanks. It can also be a time we for get the millions of people who are struggling with hunger.
Some families do not have the blessing of a table covered with delicious food. For some people food for a Thanksgiving dinner doesn’t even exist. Can you image what it would be like for your family to sit down to a table with no food, especially during the holidays?
People struggling with hunger often turn to food banks, food pantries and feeding ministries. FHFH pays the processing fees to FHFH participating meat processors so there is no cost to the hunter to donate deer or the farmer to donate livestock, or the food bank, food pantry or feeding ministry who receives the much needed meat.
There is a saying, “You are blessed to be a blessing.” If you are blessed to have enough food to eat this Thanksgiving, give thanks and please be a blessing to someone in need. Be the reason someone smiles and gives thanks this Thanksgiving because they are not going to be hungry!
May we give thanks for what we have and join together to ensure a life free of hunger for everyone.
Thank you for your continued interest in our mission of feeding the hungry. Together we can make a positive difference!
Josh Wilson
Executive Director
The Community Foundation of Frederick County Provides Funding to FHFH
On behalf of those in Frederick County who struggle with hunger, we thank The Community Foundation of Frederick County for their generosity and support of our mission to end hunger.
The Community Foundation of Frederick County is dedicated to connecting people who care with causes that matter to enrich the quality of life in Frederick County now and for future generations. For three decades, they have helped translate simple good intentions into powerful acts of philanthropy that build a stronger, more vibrant community not only for today but for the future.
Inspired by a passion for the hunt and compassion for the hungry, FHFH is committed to addressing the problem of hunger in America. Since 1997 the organization has provided over 20.2 million servings of meat to those in need.
QDMA Makes Donation to FHFH in South Carolina
working hard to top that this year and funding is needed.
The QDMA is hosting the “slicked slam” doe hunts which is a youth hunt where they promote donations to our cause. Thanks to QDMA’s #slickheadslam2019 entries, they’ve donated $1,000 to Farmers & Hunters Feeding the Hungry. While the QDMA functions on a national level, their organization is structured so your donations and membership can impact your local community! Sponsorship opportunities are already available for the August 6, 2020 10th Annual Lowcountry QDMA Banquet. Please support the QDMA and FHFH as we work together to better the quality of deer and life in South Carolina!
We give a big thank you to the Lowcountry chapter of QDMA for their generous donation to our Lowcountry FHFH chapter!
Venison Italian Sausage Potato Kale Soup
by Bobbie Jo Wasilko
He Hunts She Cooks
A wild game version of Olive Garden’s zuppa toscana using venison Italian sausage. Just the perfect soup for a cold weather meal. Enjoy!
Ingredients
- 10 ounces Venison Italian Sausage, casings removed (medium spicy)
- 1 small onion, diced
- 2 carrots, diced
- 1 leek, diced
- 2 tbs. garlic, minced
- 1/4 red pepper flakes (omit if you don’t want it too spicy)
- 4 yukon gold potatoes, skin on, cubed
- *2 tablespoons medium-grind cornmeal (polenta)
- 5-6 cups chicken stock
- 4 cups packed kale, stemmed and coarsely chopped
- 3/4 cup heavy cream
- 3/4 cup freshly Grated Parmesan for serving
- 1/2 tsp. Kosher salt and 1/2 tsp. fresh cracked pepper
- 4 tbs. Canola Oil
Instructions
- Heat the canola oil in a large soup pot over medium heat.
- Add the Italian sausage and cook, breaking it up into small pieces until no longer pink, about 5 minutes.
- Add the onion, carrot, leeks, garlic, salt, black pepper, and red pepper flakes and cook, stirring often, until the vegetables become softened, about 5 minutes.
- Stir in the *cornmeal (don’t skip the cornmeal) and potatoes.
- Add the stock, stirring, and bring to a boil, then reduce the heat and simmer, covered, for 30 minutes, stirring occasionally.
- Stir in kale and heavy cream and simmer for 15 minutes more, or until kale is tender.
- Ladle into cappuccino mugs and garnish with grated Parmesan.
- Serve with warm bread.
Donated Buck Provides 100 pounds of meat to Norcross Co-op Food Pantry
What Does It Take to Be a Super Hero?
What Does It Take to Be a Super Hero?
You are probably familiar with the movie and cartoon super heroes who have super powers such as flying, incredible strength or running extremely fast and how they often use their super powers to help others. But you don’t need to have super powers to be a super hero! You can use your own unique abilities and the things you have to be a super hero and help someone.
The number of people in our country who are hungry is heart breaking! Millions of people struggle with hunger every day! Some of your neighbors, friends, coworkers and maybe even family members could be having a hard time making ends meet and aren’t able to buy enough food. They are not getting the adequate nutrition they need to learn, work and thrive. Being hungry hurts!
FHFH provides the needed protein to food banks, food pantries and feeding ministries who serve people struggling with hunger and we rely on the support of selfless donors such as you to do that.
You can be a “super hero” who helps save someone from the pain of hunger! You can make the difference between them going hungry or having a meal! The need is great and we encourage you to take the first step to becoming someone’s super hero by joining with FHFH as we work to end hunger!
Thank you for your continued interest in our mission of feeding the hungry. Together we can make a positive difference!
Josh Wilson
Executive Director
Funding Provided to FHFH by the Community Foundation of the Eastern Shore
On behalf of those in Wicomico County who struggle with hunger, we thank the Community Foundation of the Eastern Shore for their generosity and support of our mission to end hunger!
As leaders, grant makers, and stewards of philanthropy, the Community Foundation of the Eastern Shore connects people who care to causes that matter for the common good of the Lower Eastern Shore. They are a 501c3 nonprofit with an inspiring history of fostering charitable endeavors, and have provided $84 million in grants and scholarships to the local community since 1984. They collaborate with individuals, families, and businesses to match their charitable interests with community needs and strengthen local nonprofits through grants and resources. They are devoted to improving their regional community and believe in the power of philanthropy.
New Meat Processor Joins the FHFH Team
- Cut Rite Outback – Vera Beach, FL
CLICK HERE for a list of all participating meat processors.